Memorial Day: Raw Red, White and Berry Ice Cream Cake

           Well, it’s “officially” summer (or, at least the beginning of beach season)!  Luckily, we were lucky enough to have some perfect weather on Monday.  Also, I managed to only get two mosquito bites the entire day!  I’m usually a prime target for buggies.  I guess I got lucky.  =P

          To celebrate the beginning of “summer”, I wanted to make some delicious raw, clean vegan ice cream.  Of course, I had to make the ice cream red, white and blue to at least give a nod to the holiday.  The colors came out mostly pink, white and blue.  I refuse to use artificial colors in food that I consume.  The only time artificial colors come in handy is in cake decorating.  I do, however, sacrifice taste and quality of ingredients for looks when I make things for my family and myself.  This cake, even though the colors are a muted pastel, gets the theme across.  I actually prefer these colors.  They’re dreamy and calming.  ^_^

          As for the recipe, I snatched this from Chocolate Covered Katie.  She’s my go-to blogger for healthy dessert recipes.  The first time I ever made ice cream at home from scratch (vegan or non) was about a year ago with my Vitamix.   I found this recipe from Katie’s blog (I’ve been a fan for years now) and decided to give it a try.  The consistency is absolutely decadent.  This will fool any dairy lover, I promise.  I used full-fat coconut milk and almond milk along with the cashews.  If you use a thinner non-dairy milk, the consistency might turn out a little different.  I figure, why not go all-out if you’re going to forgo dairy?  No one should be without ice cream.  B)


Raw Red, White and Berry Ice Cream Cake
Adapted from Chocolate Covered Katie’s Recipe
Yield: 1-6″ cake, feeds about 8 people (slices are small but filling!)


  • 2 cups raw cashew pieces
  • 2 cups full-fat coconut milk (about 1 full can)
  • 2/3 cups almond milk 
  • 6 tbsp raw sugar/sweetener of choice
  • 1/4 tsp plus 1/8 tsp salt
  • 1/4 tsp pure stevia, opt.
  • 3 tsp pure vanilla extract
  • 1/3 c blueberries
  • 1/3 c strawberries
  • small slice of beet (for color), opt.

*Note:  This works best (unless your Vitamix/Blender/Food Processor is HUGE), to do this in 2 batches.  I cut all my ingredients (except the berries/beet) in half and did this whole process twice.  My Vitamix container is pretty small, so I didn’t have room in it for all of the ice cream mixture.


  1. Place all ingredients except berries and beet in blender/processor.  Blend until smooth and no grit remains.  Pour one third (or half, if doing only half this recipe at a time) of the mixture into an ice cube tray (about half the tray’s worth).  This will be your vanilla layer.  
  2. Pour out 1/3rd of the remaining mixture into a bowl for the time being and set aside.  (If doing half the recipe, leave the remaining mixture in the blender/processor)  To the remaining mixture in the blender/processor, add the strawberries and beet slice (if using).  Blend until desired consistency.  Pour this entire mixture into the rest of the ice cube tray.  Pop the tray in the freezer when it is full.
  3. Add the mixture you poured into the bowl back in to the blender/processor.  (If you did this recipe in two batches, make an additional half batch of ice cream mixture; you will have leftovers of this layer if you do not want it to be twice the size of the other two.  I was fine with this).  Add the blueberries to the blender/processor and blend until desired consistency.  Pour this into a second ice cube tray and freeze.
  4. While the ice cream cubes are freezing, make the crust (super easy!)

          Crust Ingredients
          Source: The Rawtarian 

  • 1 c unsweetened shredded coconut
  • 1 c walnut pieces
  • 1/2 c pitted dates
  • 1/4 tsp salt

          Crust Instructions

  1. Place all ingredients in blender/processor and blend on low-med low speed until mixture crumbles and sticks together.  You want this to be the consistency of a Larabar, so it holds its shape but also still has texture – you should see each ingredient.
  2. Spoon the crust into the bottom of a 6″ springform pan and press down, smoothing it into an even layer.  


  1. Once the ice cream cubes are frozen, pop them out one flavor at a time (starting with vanilla, then strawberry, then blueberry is best so each layer’s color remains in tact) into the clean blender/food processor.  Blend each flavor of ice cream into a spreadable consistency on low-med-low speed.  
  2. Once each flavor is done blending, spread it into the springform over the crust and then the previous ice cream layer.  You should have three layers of ice cream to one of crust.  Feel free to add in more whole berries or nuts/extra crust crumbles/shredded coconut in between the layers!
  3. Pop the springform into the freezer to allow it to set, about an hour minimum. 
  4. Before serving, remove the cake from the freezer.  Remove the springform from its base.  I topped this baby with some quickly-thrown-together coconut whipped cream sweetened with agave.  You can top this with your favorite non-dairy whipped cream sub/fresh berries/shredded coconut/candied nuts, etc.  You may also eat it naked.  It will taste lovely all the same!  
  5. Allow the cake to thaw for at least 5-10 minutes before attempting to cut into it.  This ice cream sets very well and freezes SOLID.


          B)    …Enjoy the tastes of summer!  

One thought on “Memorial Day: Raw Red, White and Berry Ice Cream Cake

  1. To celebrate the beginning of “summer”, I wanted to make some delicious raw, clean vegan ice cream. Of course, I had to make the ice cream red, white and blue to at least give a nod to the holiday.


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